The Better Baker: 5 ingredients or less

Showing posts with label 5 ingredients or less. Show all posts

Wednesday, May 31, 2023

Peanut Butter Honey Rice Krispy Cups

Oh how I do love quick and easy recipes!

And this one has a healthy twist in that it uses honey instead of granulated sugar!

(click on photo to pin)

It was simply delicious and I'm sure I'll make it again and again. It uses ingredients I always have on hand too!

These special treats can be DAIRY FREE (if you use vegan choc chips) and portioned in single servings!

Gotta LOVE that!

Be sure to try them soon - you'll be so glad you did!

It's a great summer treat your family will love and you don't have to turn the oven on!

These lasted over 2 weeks in the refrigerator - I'm here alone and only had a few folks stop in to share them with. *-*

PEANUT BUTTER HONEY RICE KRISPY CUPS

1 c. crunchy or smooth peanut butter

6 Tb. honey

1/8 tsp. salt

3 c. rice krispy cereal

1-1/2 c. chocolate chips

(I used milk chocolate)

Line a regular-size muffin pan with 12 liners; lightly spray with non-stick spray.

Melt peanut butter, honey and salt together on low heat until well combined. Remove from heat. (Don't boil!)

Stir in rice krispy cereal; mix well.

Evenly divide mixture into the liners.

(I pressed them in with the back of a soup spoon).

Melt chocolate chips over low heat; stir until fully melted. Remove

from heat.

Spoon melted chocolate over each treat, dividing evenly.

Place in refrigerator until firm.

Yield: 12 servings

Inspired by Baking You Happier

Another recipe you may love....

Inside Out Scotcheroos

Saturday, February 11, 2023

Copycat Crunch Candy Bars (3 ingredients!)

This is so easy and can be a last minute goodie for....

Or for whenever! Anytime is good!

I saw this recipe after I had found some Ghiradelli milk chocolate

chips for $1 a bag! REALLY!

And I had rice krispies on hand so how could I resist???

Enjoy these with your family - what a great way to say

you love them!!!

COPYCAT CRUNCH CANDY BARS

2 - 12 ozs. bags chocolate chips

(milk, semi-sweet, dark chocolate)

4 c. Rice Krispies cereal

1 Tb. coconut oil

1/4 tsp. kosher salt

Line an 8" x 8" baking dish with parchment paper, leaving

enough to overhang 2 sides.

Place the chocolate chips in a microwave-safe bowl along with

the coconut oil. Heat for 1 minute; stir well; heat in 15 second increments until melted thoroughly.

(Sometimes you just have to stir more and microwave less)

Fold the cereal into the chocolate until thoroughly blended; pour into prepared pan. Spread mixture evenly, pressing into pan...you might want to drop it on the counter a few times to help settle it in the pan...sprinkle with salt.

Refrigerate at least 30 minutes until chocolate has set; cut into bars with a very sharp knife.

(If you refrigerate it more than an hour or two, let it warm a bit on the

counter before slicing to avoid crumbling)

Wednesday, September 7, 2022

Simple Chocolate Peanut Butter Fudge (5 ingredients!)

Everyone needs an easy fudge recipe right?

I love trying new recipes and this one was top notch!

Creamy and rich....right up my taste bud alley!

The customers at my farmer's market stand were glad for this one!

Chocolate and peanut butter are surely a classic combo, so you can't go wrong with this one.

Hope you give it a try soon...and make sure you're not alone, because

no one will know you made the fudge if you don't share it! *-*

It's too tempting to hide it and eat it all yourself....😍😍

And of course, you can use peanut butter chips if you don't want

the chocolate!

(to pin hover over photo)

SIMPLE CHOCOLATE PEANUT BUTTER FUDGE

1 and 1/2 (heaping) cup granulated sugar
(original recipe calls for 2 c.)
1/2 c. milk (2% or whole)
3/4 c. semi-sweet chocolate chips
3/4 c. peanut butter (chunky or creamy)
1 Tb. real vanilla

Butter a 9" x 9" square pan; set aside.

Measure chocolate and peanut butter; set aside with vanilla.

Place sugar and milk in heavy sauce pan. Over medium heat, stir with a wooden spoon until well combined.

In a few minutes this mixture will come to a boil. Boil (all over) for 2 minutes over medium heat, stirring constantly with wooden spoon.

Remove from heat; using a whisk, beat in the chocolate chips until smooth. Stir in peanut butter and vanilla until well blended.

Pour fudge into prepared pan and let it cool at room temperature. It usually takes 30 - 40 minutes to set up enough to cut. (I let mine chill after coming to room temp, for a couple of hours before cutting).

Store in airtight container.

Recipe inspired by Mirlandra's Kitchen

Monday, November 30, 2020

Nutella Fudge (4 ingredients/microwave!)

Oh mercy!

This super easy and mighty tasty fudge will most likely make it to your holiday

plates this year!

What's not to love about this amazing and quick recipe!?

How can you go wrong making it with nutella...that lovely

chocolatey hazelnut spread that's so easy to eat right from the jar!

(If you've never tried it before, you should be able to find it

near the peanut butter at your favorite grocery store.)

Let's get cooking...er, or microwaving!

NUTELLA FUDGE

1 c. Nutella chocolate hazelnut spread

1 - 12 ozs. bag semi-sweet (or milk) chocolate chips

1 (14 ozs.) can sweetened condensed milk

(Eagle Brand)

1 tsp. vanilla

1/2 c. chopped nuts, optional

sea salt sprinkles, optional

Line an 8" X 8" square pan with parchment paper; set aside.

In a large microwavable bowl, heat the nutella and chocolate for 1 minute, stirring after 30 seconds; then after a minute, stirring well until smooth and creamy.

Stir in the sweetened condensed milk and vanilla until blended. Mixture will be thick. Stir in nuts until coated with chocolate.

Spread mixture in prepared pan, smoothing as much as possible. (You can always dip a large spoon in a bit of warm water to spread smooth if need be).

Sprinkle with coarse sea salt if desired; it helps cut the sweetness.

Refrigerate at least 2 hours before slicing.

Cut into small pieces - about 60.

TIP: This fudge gets soft when left out at room temp for very long.

Friday, June 12, 2020

4-Ingredient Cake Mix Cookie Bars

You don't have to be around me for long to know I LOVE shortcuts!

I surely love using cake mixes to save steps...and time...in the kitchen!

This easy and delicious recipe is quick and can be made for an

evening dessert, or even a bake sale or picnic!

Use whatever flavor cake mix you have on hand...these chocolate ones

were terrific.

I LOVE having many options too and using up what I have on hand!

Use a lemon cake mix with white chips, or add toffee bits to a yellow or chocolate cake mix, add dark chips to a white cake mix...let your imagination go wild...and for sure, use what you have on hand to make a quick and easy dessert!

Go for it - try these soon. The older kids can help as well.

I didn't even use a mixer, just stirred by hand.

ONE bowl! E-Z P-Z! Gotta love it!

(hover over photo to pin)

CAKE MIX COOKIE BARS

1 (16 ozs.) box devil's food or fudge cake mix

2 eggs

1/3 c. vegetable oil

1 (12 ozs.) bag chocolate chips

(peanut butter chips are good with chocolate cake mix too!)

Preheat oven to 350*. Grease a 9" X 13" baking dish; set aside.

In a large bowl, add eggs, whisk well, then add cake mix and oil.

Batter will be thick. Stir in chocolate chips and combine.

Press batter into the prepared pan (I like to sprinkle a few chips over the top

before baking); bake 20-25 minutes or until toothpick stuck in the middle comes out clean.

Yield: 12 - 15 servings

(Why not top them with ice cream while they're warm and then add

some chocolate syrup over the top!? Your family will love you for it!)

Recipe inspired by back to my southern roots

Linked to Meal Plan Monday

Tuesday, October 15, 2019

Caramel Cream Cider (4-ingredients)

Oh what a lovely way to warm up in the cooler temps!

This is a simple recipe that I found at Gooseberry Patch online.

The recipe is from Jodi Spires in Centerville, OH (Go Bucks!) and can be found in the

GBP Cookbook HARVEST HOMESTYLE MEALS.

I divided this recipe in half, but it can easily be doubled if you want to serve more folks.

I also made it in the microwave, but of course, can easily be heated on the stove top.

Try it soon - it's sure to tickle your tummy!

CARAMEL CREAM CIDER

1/3 c. whipping cream

1/3 c. packed brown sugar

4 c. apple cider

(juice will work but won't be as rich)

1 tsp. vanilla extract

In a large glass bowl, stir together whipping cream and brown sugar. Heat in microwave for about 30 seconds; stir until sugar is dissolved. Add cider and vanilla; microwave until warm, about a minute. (Do not boil). Serve immediately or place in a slow cooker on low for a couple of hours. Stir before serving.

Yield: 4 - 5 servings

Linked to
Meal Plan Monday

Tuesday, September 24, 2019

Simple Amish Stove-Top Custard

This is a very easy dish and the custard tastes wonderful!

You simply mix milk, eggs, sugar, vanilla and salt together...pour into custard cups (or coffee mugs), set in water in a pan on the stovetop...bring to boil and turn off heat..let stand a while.

I was excited to get a copy of Wanda Brunstetter's

THE BEST OF AMISH FRIENDS COOKBOOK COLLECTION

You can see it here online..

This is a photo of the cover...

Wanda shares historical facts about Amish settlements across the country and their history..very interesting reading.

And lots and lots of unusual recipes. This is the first I've tried in the book, but have a list of others to try as well.

I did use part xylitol (sugar substitute) and allowed the custard to set 10 minutes longer...it was still a softer set, but tastes mighty fine!

AMISH STOVE-TOP CUSTARD

2 c. milk

2 eggs, beaten

1/2 c. sugar (or less)

1 tsp. vanilla

dash salt

few dashes of nutmeg

(Directions shared just as they are in the book)

Mix all ingredients just until blended. Pour into four custard cups (or coffee cups) and set cups in a kettle with an inch or two of cold water. (Pan should have a tight-fitting lid). Bring to boil, turn off heat, and let set for 45 minutes. Unbelievable, but this makes perfect custard.

(Shared by Clara Yoder of Windsor, MO)

Linked to

Meal Plan Monday

Saturday, July 20, 2019

2-Ingredient Chocolate Magic Shell Ice Cream Topping

If your family loves Magic Shell toppings - that go on liquid and harden within seconds - they're going to love this very simple recipe.

It sort of tastes like the hard coating that ice cream cones are sometimes dipped in. And is pretty close to the 'real thing'.

Try other flavors as well...

Butterscotch or Peanut Butter would be great.

How can you beat 2 ingredients???

Enjoy - You're welcome!

MAGIC SHELL ICE CREAM TOPPING

1-1/4 c. chocolate (or butterscotch or peanut butter) chips

1/2 c. (solid) coconut oil (from a jar)

In a microwave safe (glass) bowl, heat chocolate chips and coconut oil in the microwave for about a minute. Stir a bit, then let stand a minute or two while it melts together, then stir until smooth. It will be runny, but hardens when poured over ice cream.

If you want to add sprinkles, you have to be quick so they adhere before the chocolate sets up.

Store any leftovers covered in the fridge; reheat, in increments of 20 seconds, when ready to serve.

Keep cool!!